Pitta bread (Khibez) from Everyday Lebanese Cooking (page 230) by Mona Hamadeh
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fast-acting yeast
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia)
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strong flour
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Smoky aubergine dip (Mtabal or Baba ghanouji); Chickpeas with tahini (Hummus mtabal); Yoghurt cream cheese (Labneh); Chilli and mixed peppers dip (Fleifleh be zeit); Crushed nut and chilli dip (Mhammarah); Hummus with meat and pine nuts (Hummus ma lahme wa snoobar); Tahini and onion dip (Tagen); Smoky aubergine salad (Batingan raheb); Labneh cheese with peppers and olives (Labneh ma khudra); Whitebait (Samak bezri); Mixed pulses thick soup (Makhloota); Green lentil and spinach soup (Adas bhamoud); Baked kafta with potatoes (Kafta saneyeh); Potatoes with mince and eggs (Mfaraket batata); Marinated chicken kebabs (Djaj tawouk); Baked fish in tahini sauce (Samakeh harrah); Fried aubergines with tomatoes (Maghmoura); Fava beans with lemony dressing (Foul mdammas); Spicy bean patties (Falafel)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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